Recipe courtesy of Alex Garcia

Pan Seared Mahimahi with Poblano Mash and Tomato Relish

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 4 servings
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Ingredients

Poblano Mashed Potatoes:

Tomato-Cumin Relish:

Directions

  1. Season both sides of fish. Heat a large saute pan, and then add the olive oil. When oil is hot, add mahimahi pieces, skin side down. After 3 minutes, turn strips over and cook for another 3 minutes. Place fish over the Poblano Mashed Potatoes and spoon Tomato-Cumin Relish on top to plate.

Poblano Mashed Potatoes:

  1. Boil potatoes until tender. Rice potatoes and then, with a whisk, incorporate milk and butter. Puree poblano, scallions, cilantro, parsley, spinach and lime juice in a blender. Add mixture to potatoes and combine. Season to taste.

Tomato-Cumin Relish:

  1. Combine tomatoes, onion, and scallions. Coat with olive oil. Add cumin. Season, to taste.
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